BEST EVER CHEWY FUDGY GLUTEN-FREE BROWNIES

Brownies have always been one of my absolute favorite desserts. I love the simplicity of them and they are a perfect fix for a chocolate craving. These are, by far, the best gluten-free brownies I’ve had. If you like your brownies to be fudgy and chewy, not cakey, then these are for you.

America’s Test Kitchen developed the perfect gluten-full version of this recipe, and I easily adapted it to gluten-free my favorite gluten-free flour blends.

I’m a huge fan of America’s Test Kitchen and Cook’s Illustrated. They research and test a ton before coming up with the perfect version of a recipe. If you’ve never followed a recipe by America’s Test Kitchen, you might be surprised at the precise steps involved, but trust that every little detail has been tested.

In this recipe, you might be tempted to skip lining the pan with aluminum foil but don’t! I have tried this recipe without the foil, and the brownies did not turn out as well, and lacked the shiny crust that makes these so beautiful.

INGREDIENTS

• 1/3 cup Dutch-processed cocoa(I use Saco dutch/natural blend)
• 1/2 cup plus 2 tablespoons boiling water
• 2 oz. unsweetened chocolate, finely chopped (I use Baker's squares)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut)
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups good quality gluten-free flour blend*
• 1/2 tsp. xanthan gum (omit if flour blend has xanthan in it already)
• 3/4 teaspoon table salt
• 6 ounces bittersweet or semi-sweet chocolate, chunks or chips

DIRECTIONS

1. Preheat oven to 350°. Make a foil sling: Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of 13x9" baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
2. In a large, microwave safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that's okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
3. In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.
4. Fold in the bittersweet or semi-sweet chocolate pieces.
5. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to a wire rack and cool 1 1/2 hours.
6. When cool, cut and serve! The foil sling makes it easy to pull them out and place on cutting board for easy cutting. These cut very nicely with a plastic bladed cutter.
7. If you use a glass baking dish, cool the brownies 10 minutes, then remove them promptly from the pan so they don't overbake in the hot pan.
8. Store leftovers at room temperature.
9. by Michelle Palin ~ My Gluten-free Kitchen

RECIPE NOTES
*I've tested this with Gluten Free Mama's Almond Flour Blend and gfJules flour and recommend either!
If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.
As always, be sure to double-check your ingredients for gluten. Dairy-free adaptation: Use non-dairy alternative for butter, and use a non-dairy chocolate.

thanks done share recipes to : mygluten-freekitchen.com/best-ever-chewy-fudgy-gluten-free-brownies/

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